On the Menu tonight:

Blackboard Specials
Dinner Menu

For Take Out call 817 489-5300

Note: The Take out menu is in the “Online Store”

FOLLOW THIS LINK, PLEASE:

ONLINE ORDERS HERE

(all orders and pick ups handled at Paris 7th)

We are available for caterings and special events 

The dining room menu is different from the take out menu

THE DINING-ROOM MENU IS BELOW:

Le Caviar

from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Tito’s

$15 a taste (two blinis) or $100 per Ounce

AMUSES BOUCHES, PETITS APPETIZERS

Pommes Frites  France: hand cut french fries, sea salt and aïoli  5.50 regular, 9.50 larger

Olives Marinées  Provence: assorted olives in our house marinade  5.50

Tartine de Saumon Fumé  Bretagne: smoked salmon on toasted brioche with sauce rémoulade   8.50

Artichoke Tapenade  Côte d’ Azur: artichoke hearts, green olives, capers, garlic, olive oil  5.50

French Garlic Bread  Midi-Pyrénées:  crusty baguette rubbed with fresh garlic and drizzled with olive oil  2.00

Charcuterie, Fromagerie

Plateau de Charcuterie  19.50

assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds

Plateau de Fromages  15.50

four interesting cheeses with fig compote, fruits and nuts, toasted baguette

Le Grand Plateau  32.50

the big board : both Charcuterie and Cheese

Soupes

Soupe à l’Oignon ‘’Les Halles’’  10.50

French onion soup with melted Gruyère as served in Paris

Soupe du Jour  8.50

today’s soup, consult the backboard

Salades

La Belle Niçoise  14.50

haricots verts, tomato, fingerlings, olives, shallot, egg, greens, César vinaigrette

make it a dinner entrée by adding an ‘airline’ chicken breast  14.50

Belgian Endive and Blue  12.50

Granny Smith, grapes, candied pecans, Roquefort dressing

Beet and Goat  10.50

roasted red & golden beets, chêvre nougat, pistachios, baby spinach , Xéres vinaigrette

Salade Grand-Père  5.50

petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)

Fruits de Mer – Seafood

Dizaine d’Huitres  24.50

Ten oysters on the half shell with shallots-tarragon-pink peppercorns mignonette

(or cocktail sauce on request)

Cape Cod Sea Scallops  15.50 app. / 34.50 main

U-10 scallops flown in from Cape Cod check a blackboard for tonight’s preparation

Queue de Homard Maison 20.50

4 oz cold water lobster tail, sous-vide and chilled, served lobster roll style in a gougère with celeriac rémoulade

Le Foie Gras

Foie Gras de Canard Poêlé  18.50

seared duck foie gras, cipollini and apple compote, petite Tatin

Foie Gras de Canard au Torchon  15.50

slice of chilled duck foie gras, fig conserve, toasted baguette

Classic French Appetizers

Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter, presented in the shells

Our Country Pâté Maison  9.50

a slice of chef-made terrine, served with French condiments

Tartare de Filet de Bœuf   8.50

knife-cut tenderloin served raw with the traditional embellishments

Fricassée de Champignons   7.50

sauté exotic mushrooms medley with fresh herbs

Risotto du Chef  9.50

today’s risotto as an appetizer

LE BŒUF

FILET DE BŒUF BORDELAISE  40.50

beef tenderloin, 10oz, cabernet and shallots reduction sauce, French mashed potato

PETIT FILET, 5oz cut : 27.50

LE STEAK – FRITES  19.50

grilled hanger steak with French fries and garden greens. Choice of : black peppercorn cream sauce or garlic-parsley butter

BŒUF BOURGUIGNON  30.50

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, house made tagliatelle (or mashed potato on request)

LE TARTARE  19.50

true steak tartare with green salad, frites

LE CANARD

CANARD ROTI ORIGINAL  29.50

our famous since 1985 recipe: roasted in a wood fired oven, half a duck served on fresh spinach in xéres vinaigrette with orange sections and pommes frites

MAGRET DE CANARD  3.20 per ounce *

moulard duck breast cooked like a steak, Madeira sauce with black currants, French mashed potato. *size ranges from 12 to 17 oz, $38 to $54, bigger breasts can be for two

CONFIT DE CANARD  22.50

seared duck leg confit with duck fat potatoes, roasted Brussels sprouts, mustard sauce

DUCK TWO WAYS : add a petit MAGRET to your confit  13.50 supplement

LES POISSONS

SOLE DE DOUVRES MEUNIÈRE  62.50

one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley *When available. Limited to two orders per table

FRESH FISH  market price, see blackboard

fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.

You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.

Your choice of :

Amandine : lemon butter and almonds

Dijonnaise : mustard and white wine cream sauce

Chef’s creation, see blackboard

SIDES

Gratin de Gnocchi  9.50

Chef’s “Gnoc & Cheese” with gnocchi pasta, truffle and Gruyère Mornay, finished au gratin

Topinanbours  7.50

crispy sunchokes – aka Jerusalem artichokes – with lemon aïoli and fried capers

Risotto du Moment  6.50

Carnaroli rice prepared today by Chef Kobi

Purée de Pommes de Terre  4.50

French style mashed potatoes

Pommes frites  5.50 a side or 9.50 for sharing

hand cut thin, french fried, sea salt and aioli

 

THE BRUNCH MENU IS BELOW:

L E  B R U N C H

C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris,

this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire

Served with iced Tito’s: $15 a Taste (two blinis) or $100 per Ounce with accoutrements

 Pour Commencer

Artichoke Tapenade  5.50

artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette

 Plateau de Fromages  15.50

four interesting cheeses with fig compote, fruits and nuts               

 Asparagus and Gruyère Crêpes  9.50

thin French pancakes, steamed asparagus, sauce Mornay

Crabe Maison, Avocado, Gazpacho  14.50

crab cocktail and avocado on chilled Spanish soup

Sunday Berries  6.50

berries, honey yogurt, granola, mint

 Belgian Endive and Blue  10.50

endive, apple and grapes, dried cranberries, Roquefort dressing

Beet and Goat  10.50

red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette

Salade de Saison  11.50

chef’s seasonal salade composée, waiter will explain

Sides

Petits Croissants and Chocolatines  2 of each  4.50  Pommes Frites (french fries)  5.50

Applewood Smoked Bacon, 4 slices  5.50            Two Eggs, fried or scrambled  4.50

Les Plats

 OMELETTE A LA FRANCAISE  16.50

French style omelet with champignons, chives, Gruyère, breakfast potatoes

on the side, included: choice of Rosemary Ham or Prosciutto or Ratatouille

POULET et GAUFFRE  19.50

spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise         

NORWEGIAN TOAST  19.50

smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato

CREVETTES BASQUAISE  20.50

Gulf shrimp sauté with Basque peppers and onions, Bayonne ham,

served with polenta and broiled tomato

SAUTÉ DE BŒUF PIPÉRADE  19.50

tenderloin tips with peppers and onions, fried egg on top, fingerling potato

TOURNEDOS BENEDICT  24.50

filet mignon, poached eggs, Hollandaise on English muffins

served with breakfast potatoes and mixed greens

BANANA FOSTER FRENCH TOAST  12.50

bananas Foster and brioche French toast with hazelnuts

 Coupe of Mimosa  6.50   –   1 Liter Carafe of Mimosa  25.50